Regarding the fifth taste discovered by humans, what is umami?

Chinese cuisine can be said to be able to throw off foreigners several streets, China has eight major cuisines, there are 28 major cooking methods, Chinese food can be said to be full of color, flavor and flavor. When it comes to taste, we all know sweet, sour, bitter and salty, and we are all familiar with these flavorsNow we have discovered a new taste, called umami, which has been officially included in the fifth taste of mankind.

Xian, this word, in fact, we usually say it very often, generally used to describe the taste of a certain dish is very fresh, very delicious, but it is different from the other four tastes, you can say the specific taste, to ask what the taste of umami is, it is estimated that few people can be specific.

Umami is beautiful and belongs to the taste produced after the food is cookedAlthough we Chinese have recognized umami in the Ming Dynasty, the first to make umami were the Japanese, who are very good at studying some strange things. At the beginning of the last century, a Japanese scholar began to study why fox bonito soup is so freshAfter repeated research experiments, he found that the sodium salt in it has the effect of improving freshness, so he invented monosodium glutamate.

Later, chefs used MSG to add umami to dishes, and soon MSG spread to China, and has been used until the 80s, when there was a large-scale study of umami, and the tip of the human tongue does have umami receptors.

People can feel the sweetness with their tongues, feel the bitterness, and know how the nutrients contained in it help our bodyBut for umami, we have not yet studied what its role is, maybe this needs further research by experts, but the umami experience it brings us is real.

It's just a fresh taste with no corrosive food smell. Smell fragrant and eat delicious.

Umami is beautiful and belongs to the taste produced after the food is cooked

This taste is the taste produced after the food is cooked, and it is still relatively unique.

I guess it's different from the other flavors, but it has some special flavors.

I don't understand, I can't taste anything else that others say.

In fact, it is the synergistic effect between nucleotides and glutamate, similar to the umami taste of seafood.

Umami is the deliciousness that comes out of our food when it's cooked.

The six basic tastes of taste are sour, sweet, bitter, salty, umami, and fat.

From the physiological perspective of taste, there are only four basic tastes: sour, sweet, bitter and salty, and in our Chinese generally, there are ———sour, sweet, bitter, spicy, salty, umami and astringent".

sour, sweet, bitter, spicy, salty, fresh, astringent". In Europe and the United States and other countries, there is also a category of "metallic smell", and some countries also have a category of "peculiar smell".

The basic elements of taste include: salty, without salty taste meat is not fragrant.

Sweet, sour, bitter, spicy. At the same time, there is freshness and fragrance.

Umami is not so important to all ethnic groups, and Europeans and Americans usually think that umami is just a flavor enhancer, or a kind of flavor enhancer. But Asians generally accept that umami is an important indicator of taste.

MSG was invented by the Japanese, and the company that invented it was Ajinomote. That's why the word umami in English is umami. Regardless of whether the culture and food recognize umami, there is no doubt that good food has umami.

Umami is simply the taste of meat, which is the taste of protein. Although many countries do not use MSG, their famous dishes and famous products are inseparable from protein, Italians found that cheese and tomato have umami, so they use them in large quantities in dishes, the French found that concentrating beef dashi can double the effect of amino acids, Japanese dashi is the foundation of Japanese food, and the main ingredients are kombu (Japanese kelp) and bonito flakes (dried bonito chips). This is the most typical application of food as an empirical science.

Japanese experts also understood the value of kelp and purified it to make monosodium glutamate, which is monosodium glutamate. Umami was later found to have a multiplicative effect. When different umami flavors are combined, there will be a significant leap in the feeling of umami.

Japanese experts continued to study bonito flowers and discovered creatinine acid and guanylate found from mushrooms, and the three together have a hundredfold increase in the value of umami. Umami elevates the level of taste and activates the flavor of the fresh ingredients themselves.

Umami usually does not stand alone as the taste of a dish. In the application process, umami generally has a salty taste to present the best effect. Salty can increase freshness, sour can reduce freshness, sweet and fresh mixing, forming a compound taste, can make the raw materials with weak umami or basically no umami increase the taste after cooking.

This is why some southerners emphasize the use of sweetness.